Pate Sable (Crust)

1. Preheat oven to 350 degree F
2. In mixing bowl with paddle attachment, cream together the butter, powdered sugar, salt and vanilla extract
3. Scrape down the sides of the bowl and mix until butter is smooth
4. Add in eggs one at a time and mix until fully combined
5. Slowly add in the flour
6. Continue mixing on low speed until all the dry ingredients are incorporated
7. Remove the dough the bowl onto a lightly floured surface and form it into ball
8. Wrap the dough in plastic and chill for 30 min
9. Once the dough is chilled, remove the dough and let it sit on the counter for 5-10 minutes to slightly soften
10. roll the dough out on a lightly floured surface to approx. 1/8 inch thick and 12 inches round
11. (this recipes makes 2 tart shells, so wrap the other half up and refrigerate or freeze for another time)
12. Place the dough into a tart pan and press to form the shape of the pan
13. Cover the dough with plastic wrap and stick in the freezer for 20 minute before baking (this prevents the dough from shrinking)
14. Press a piece of parchment paper into the center of the tart shell and fill with pie weights or uncooked rice to cover the entire surface of the tart
15. Bake the crust for 10 minutes, remove the parchment paper filled with pie weights and place the crust back into the oven for 2-4 minutes (to quickly cook the surface of the crust
16. Allow the tart shell to cool completely before removing from the pan

Caramel Sauce

1. In a large sauce pan, combine all the sugar, corn syrup and water
2. Bring to a boil and cook until it become a dark amber color
3. Remove the pan from the head and add in the butter and cream
4. Whisk until smooth and all ingredients are combined
5. Pour the caramel into a glass jar or bowl and allow it to cool completely before using and storing
6. (You will have extra sauce and it can be refrigerated and enjoyed over ice cream, drizzled over cakes or just spooned in your mouth 🙂 for 2 weeks!)

Chocolate Ganache

1. In a small sauce pan, bring the heavy cream to a simmer
2. Pour the chocolate chips into the heavy cream and allow it to sit for 2 minutes
3. Whisk the ganache until shiny and smooth
4. Use immediately or store in an air tight container and refrigerate for 1 week

Assembly

1. Place your baked tart shell on a serving platter
2. Cover the surface of the shell with caramel sauce
3. Allow the caramel sauce to sit for 5 minutes before adding the ganache
4. Pour melted ganache over the caramel sauce to fill the remaining shell
5. Allow the ganache to set (refrigerate if you are in a hurry) before adding the garnish
6. Add shaved chocolate, chocolate pearl and any other garnish you like!
7. Enjoy